30 minutes OR LESS

Marukan Roasted Asparagus Salad

30 minutes
6 Servings
For Asparagus:
1 lb
Fresh Asparagus Spears, trimmed
1 Tbsp
Extra Virgin Olive Oil
1 Tbsp
Dried Thyme
1/2
Lemon, zested
For Dressing:
1 Cup
Extra Virgin Olive Oil
4
Garlic Cloves, minced
1 tsp
Dried Thyme
1/2
Lemon, juiced and zested
For Salad:
1
Avocado, diced
1/2
Lemon, juiced
2 Cups
Grape Tomatoes, sliced in half lengthwise
1
Large Orange or Yellow Bell Pepper, sliced
1/2
Red Onion, thinly sliced
1
Head of Red Lettuce, torn into bite-size pieces

INSTRUCTIONS

For Asparagus:

Preheat oven to 425°

In a large bowl, combine asparagus with olive oil, thyme and lemon zest. Toss gently to coat. Place asparagus on a baking sheet and roast for about 15 minutes, or until tender. Set aside to cool.

 

For Dressing:

Add olive oil, rice vinegar, garlic, thyme, lemon juice and lemon zest into a small bowl and whisk to mix thoroughly.

 

For Salad:

In a medium size bowl, toss avocado gently with the lemon juice. Then add the grape tomatoes, bell pepper slices and red onion slices. Pour 1/4 cup of the dressing over the mixture and toss gently. Set aside.

 

Salad Assembly:

Place red lettuce on the bottom of a bowl. Add avocado mixture and top with roasted asparagus. Drizzle with a little more dressing and serve with extra dressing on the side.

 

Click here to read our blog post about this delicious recipe!

 

Nutrition Analysis: 2 cups with dressing

Calories 254 Protein  5g, Carbohydrates  17g, Fiber 0g, Fat 20g, Cholesterol 0mg, Calcium 104mg, Sodium 47mg

 

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